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Last weekend we hosted a wonderful gathering for Villeroy&Boch in our friends beautiful old barn.
We already told you about them in other post, it's always such a pleasure to spend time with Rahel, Lea and Anita together.

When Villeroy & Boch asked us if we want to work with their products we immediatley fell in love with their artesano original series. it’s pure and elegant with some wooden elements – very pretty! nora made this delicious peach-gooseberry-thyme cake, with the few peaches we had from our garden (these taste even extra delicious). the buttercream is very sweet which makes a great contrast with the slightly sour gooseberry-thyme jelly. because there is already quite a lot of sugar in the frosting we used coconut sugar in the cake batter, which tastes really really good (a little bit like caramel).

so we decorated our friends old barn and had a lovely evening with this tasty cake and iced tea together. to conclude the evening anita made a cozy campfire. this is how every weekend should look like, right?! have a lovely sunday guys!

cake batter: preheat fan oven to 175degrees celsius . line a springform pan with baking parchment and grease the sides. separate eggs, beat egg whites half stiff. continue beating and gradually add half of the coconut sugar. beat 1-2min longer. beat remaining coconut sugar together with the egg yolks for 2min and fold in gently the beaten egg whites. blend organic (tartar) baking powder with the rice flour and sieve in 3 portions to the beaten egg mix – stir in with a cooking spoon. fill the cake batter into the springform pan and bake for 25min on the middle oven rack, then let cool down the cake with opened oven door. afterwards remove from springform pan and place on an cooling rack.

gooseberry jelly: carefully cut cake horizontal into 4 cake bottoms – you can use a bread knife. wash gooseberries, top and tail them. bring gooseberries, cane sugar, thyme and redcurrant juice to boil and let simmer for 5min (mash gooseberries e.g. with a potato masher). strain compote. you need 300ml fruit sauce, but if it´s less, just fill up with extra redcurrant juice. use agar to jelly the gooseberry sauce (as said on the packing instructions: stir the agar in 100ml fruit sauce and boil for 1min, let cool down for a moment and stir in remaining fruit sauce – wait until sauce turns to a thick consistence). spread half of the jelly on the lower cake bottom and the other half on the second from top.

peach-vanilla-cream: peal and pit peaches. cut into slices. let slices simmer for 5min together with water, sugar, vanilla seeds and vanilla pod. take slices out of the pot, cut into smaller pieces and let drain in a sieve for 15min (remove the vanille pod in the end). boil the drained juice together with the remaining juice from the pot until you have about 200ml juice left. let drain the quark in a sieve or clean kitchen towel. whip the whipping cream and put into the fridge. boil the peach juice together with the agar for 1min, fill into a medium-sized bowl, let cool down for a moment, then stir in in two portions the quark, then fold in gently in several portions the whipped cream. at least fold in the peach chunks. let the cream cool down for 30min in the fridge. afterwards spread the cream on the cake layers (eventually put the cake layers separately for 1 hour into the fridge, before you stack them.

buttercream: sieve the powdered sugar. stir the butter with the dough hook for 1-2min, then stir in the powdered sugar portion by portion. if the frosting is to solid, stir in a bit milk (add by tablespoons). spread a very thin layer of buttercream at the cake sides (make sure you fill all gaps evenly). spread a bit thicker layer buttercream (mx. 5mm) on the top, which overlaps the edges about 1cm (that´s helpful for the finishing). fill a piping bag with round icing tip (11-13mm-ø) with half of the buttercream and spread two rings of buttercream below the edge of the cake. fill remaining buttercreme back into the mixing bowl (maybe set 1-2 tbsp of buttercream to one side for later corrections) and color your buttercream.

fill colored buttercream back into your cleaned piping bag and spread the buttercream in “rings” until the lower edge. now smooth the sides with a spatula (work parallel and clean the spatula in between).

finish the top and edges of the cake and put the cake into the fridge.

decoration: cut peaches into thin slices and arrange them in a circle on the cake top, decorate with gooseberries and thyme leaves.

Oh my goodness, this is SUCH A GORGEOUS CAKE!!! I am dying for a big slice (or two). It looks even more incredible with peach cream + gooseberry jelly filling. I MUST MUST try to make this gorgeous cake. Thank you so so so much for sharing :) By the way, the products from villeroy&boch are really pretty :)

A really beautiful post and photography, you are so inspiring all the time, so talented, i hope one day i can meet you, sometimes life is so surprising. <3 Thank you so much for your comment on my blog.